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研究聚醇调节豆子分离蛋白形成皮克林乳液稳定性的机制,基于接口效应

Lulu Ma¹, Xiaofan Yang², Jiaying Huo¹

¹Engineering Research Center of Bio-process, Ministry of Education/ School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Key Laboratory for Agricultural Products Processing of Anhui Province/Key Laboratory for Animal Food Green Manufacturing and Resource Mining of Anhui Province, Hefei 230601, China.

|September 30, 2024

概括

坦尼酸 (TA) 通过改善界面结合和减少颗粒大小,显著增强豆蛋白分离物 (PPI) 皮克林乳液稳定性. 这导致一种更稳定的,类似凝的乳液,具有更好的氧化抵抗力,有利于食品应用.

科学领域:

食品科学食品科学食品科学
蛋白质化学蛋白质化学
体科学体科学体科学

背景情况:

豆蛋白分离物 (PPI) 皮克林乳液在食品工业中至关重要,但通常缺乏足够的稳定性.
众所周知,多与蛋白质相互作用,可能改善乳液特性.

研究的目的:

为了比较酸 (TA),甲基甲酸和酸对PPI皮克林乳液的稳定作用.
阐明TA对PPI乳液稳定性的影响背后的机制.

主要方法:

用不同的聚烯度制备PPI皮克林乳液.
颗粒大小的表征,泽塔潜力,表面水性,质性 (粘度,G',G") 和氧化稳定性 (结合二烯,TBARS).
使用Turbiscan稳定性指数评估乳液稳定性.

主要成果:

与其他多相比,PPI-TA表现出最强的结合和优越的乳液稳定性.
增加TA度 (0-0.5 mmol/L) 降低了粒子大小,泽塔潜力和表面疏水性.
含有0.5mmol/L TA的乳液显示粘度增加,弹性模量 (G'>G) 和Turbiscan稳定性指数降低,表明具有凝状结构.
氧化稳定性得到增强,结合二烯和TBARS减少了58%以上.

结论:

酸在增强豆蛋白分离皮克林乳液的稳定性和氧化抵抗方面非常有效.
和PPI之间的相互作用导致了改善的接口特性和类似凝的纹理,为食品工业应用提供了显著的潜力.

关键词:

接口影响接口影响豆子分离蛋白质是豆子分离蛋白质.皮克林乳液是一种皮克林乳液.风病学行为风病学行为坦尼克酸是一种酸.

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